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Raisin Wine

A fermented wine made by steeping Malaga raisins in water for two weeks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Raisin Wine

Raisin Wine

Ingredients

Directions

Prepare

  1. Pick out the large stalks from the raisins.

  2. Boil the water and let it cool.

  3. In a large tub, combine the water and raisins.

Ferment

  1. Stir the mixture twice daily for 14 days.

  2. Strain the mixture and transfer it to a clean cask.

  3. Reserve some liquid to refill the cask as it ferments.

  4. Do not close the cask until fermentation has ceased.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Malaga raisins
Provide sugar and flavour that yeast ferments into alcohol.
Water
Dissolves the raisin sugars and forms the liquid base for fermentation.

The step that matters

Do not close the cask until fermentation has ceased. Fermentation releases carbon dioxide gas. A sealed cask can build up pressure and burst, so the vessel must stay loosely covered while the mixture is still actively fermenting.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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